| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Dairy |
British |
Starters, Soups, British, Fruits, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Ripe tomatoes; to give |
| 22 |
fl |
Puree |
| 1 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1/3 |
ts |
Onion juice |
| 4 |
fl |
Double cream |
| 2 |
sl |
Ham (cooked), diced |
| 1/4 |
|
Cucumber, diced |
| 1/2 |
|
Lemon, juice & rind |
|
|
(chopped parsley) |
INSTRUCTIONS
Puree washed tomatoes in electric blender; pass through a fine sieve. There
should be a little over 1 pint puree. Chill thoroughly in fridge, and just
before serving add sugar, salt, onion juice and the juice and grated rind
of lemon. Beat well until smooth; stir in cream and add diced ham and
cucumber. (Garnish with freshly chopped parsley.)
I mix sugar, salt, lemon and tomato before hand, then at the last minute, I
add double cream and onion juice (finely grated onion). After a good stir,
I add the cubed ingredients and serve forthwith.
Recipe Robert Carrier Cookbook
MMed IMH c/o Le MarYol BBS 2:325/3.4
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
A Message from our Provider:
“No God, no peace. Know God, know peace.”